Pumpkin Spice Muffin Recipe

Preheat and prep pan

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. If using a convection oven, reduce temperature by 25°F (about 15°C).

Measure and sift dry ingredients together to ensure even distribution of leavening and spices.

Combine wet ingredients

In a large mixing bowl, whisk the canned pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth and homogeneous. Whisk in the brown sugar and granulated sugar until dissolved and mixture is glossy.

Combine dry ingredients

In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until evenly combined.

Fold dry into wet

Add the dry mixture to the wet ingredients in two additions. Gently fold with a spatula until just combined and no streaks of flour remain. Do not overmix; the batter should be thick and slightly dense. If using mix-ins (nuts or chocolate chips), fold in now, reserving a small handful to sprinkle on top.

Divide the batter among the prepared muffin cups, filling each about 3/4 full for a domed top. Sprinkle the reserved nuts/chips on top and lightly dust with the turbinado sugar if using.

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through for even baking. Muffins are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter) and the tops are springy to the touch.

If you prefer denser, moister muffins, bake toward the lower end of the time range; for slightly drier, taller muffins, bake toward the higher end.

Let the muffins cool in the pan for 5–8 minutes, then transfer to a wire rack to cool further for at least 15 minutes. Serve warm or at room temperature. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.